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Blackberry and Lime Café-style Muffins
Serves8
Cooking time
30m
Indulge in the irresistible combination of juicy blackberries and zesty lime with these delectable café-style muffins. Justine Schofield's recipe brings together the perfect balance of flavours and textures. Baked to golden perfection, these muffins boast a delightful muffin top, crowned with a luscious cream cheese frosting and a burst of freshness from half a blackberry. Prepare to savour the essence of a cozy café in the comfort of your own home.
Ingredients
2 cups(300g) self-raising flour, sifted
1 tspbaking powder
3/4 cups(165g) caster sugar
1/2 tspsalt
2 free range eggs
1/3 cup(75g) vegetable oil
1 1/2 tspvanilla extract
1/2 cup(125g) sour cream
1/2 cup(120g) buttermilk
1/4 cup(80ml) lime juice
Zest of 2 limes
1 cupblackberries, plus extra for tops
Frosting
50gbutter, softened
100gcream cheese, softened
1 cupicing sugar
Zest of 1 lime
Method
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Preheat
Preheat the oven to 180°C fan-forced. Line a 6-hole Texas muffin pan with large patty pan cases.
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Batter
In a large bowl, mix dry ingredients together (flour, baking powder, caster sugar and salt). In a separate bowl, mix wet ingredients (eggs, vegetable oil, vanilla, sour cream, buttermilk, and lime juice) until combined. Pour wet ingredients into dry and fold through lime zest and blackberries cut into halves.
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Baking
Use a large spoon to dollop the mixture into the patty pan cases, filling them three-quarters of the way. Fill them more than you normally would as this creates the signature café-style muffin top. Place an extra blackberry on top of each muffin and bake for 20 - 25 minutes until lightly golden brown or until a skewer comes out clean. Allow to cool in the tray.
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Frosting
Mix the frosting ingredients together, place in a piping bag and pipe frosting onto muffins. Top with half a blackberry and enjoy.
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Handy hint
Batter may make up to 8 large muffins depending on how much you fill the cases.
